Heat an essential pan or Dutch oven over medium-low heat.
Add the oil, onions & salt, cook 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
Discard any mussels that do not open. Sprinkle with chopped parsley.
Bring the whole pot to the table and let everyone scoop small portions at a time.
Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth. Also, don’t forget a bowl to discard the mussel shells.
